Creamy Tomato-Basil Pasta with Chicken

• 3 cups penne pasta, uncooked
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 cup 25%-less-sodium chicken broth
• 1/2 tsp. each garlic powder and black pepper
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 cups grape tomatoes
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 8 fresh basil leaves, cut into strips

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat 2 Tbsp.
3. dressing in large skillet on medium heat.
4. Add chicken; cover.
5. Cook 5 to 6 min.
6. on each side or until done (170 degrees F).
7. Remove chicken from skillet; cover to keep warm.
8. Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min.
9. or until heated through, stirring occasionally.
10. Add cream cheese spread; cook and stir 2 to 3 min.
11. or until cream cheese is melted and mixture is well blended.
12. Stir in tomatoes; cook 3 min., stirring frequently.
13. Drain pasta.
14. Add to ingredients in skillet with Parmesan and basil; mix well.
15. Serve topped with chicken.

penne pasta, tomato, chicken breasts, garlic, cream cheese, grape tomatoes, cheese, basil

Taken from www.kraftrecipes.com/recipes/creamy-tomato-basil-pasta-chicken-118221.aspx (may not work)